Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

An attempt to make beef barley soup, but it turned into vegetable when I forgot to buy the barley!

Ingredients Nutrition

Directions

  1. Cut round steak and potatoes into 1/2-inch cubes.
  2. Heat the oil in the bottom of a large stock pot over medium-high heat. Sear the beef ribs on all sides, then brown steak cubes with the celery and onion.
  3. Once the meat is browned, add the remaining ingredients except the rice and bring the soup to a boil.
  4. Once boiling, add the rice, stir, and reduce heat so that the soup is simmering.
  5. Simmer for 60 minutes and adjust seasonings.
  6. **NOTE: Beef broth used was gluten-free and organic (Imagine was the brand) to accommodate my wife's food allergies.

Reviews

(1)
Most Helpful

Loved the recipe! I used pot roast and cut it into cubes, then dredged them in seasoned flour before browning, but the rest I followed. I will be making this again.

Jcooks4HisLittles October 26, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a